**4. Chemical entities used in banana sensory documents**

The chemical entities [1462] identified using the Open Source Chemistry Analysis Routines (OSCAR) tagger node include chemical compound (CM) [50.8%], Ontology (ONT) [47.4%], reaction name (RN) [1.2%] and chemical adjective (CJ) [0.7%] as detailed in **Figure 3**.

Chemical compounds related to banana sensory include modified atmospheric packaging (MAP), beta-glucan, green banana flour (GBF), carbon dioxide, alphaamylase and ethylene. Reaction name include dehydration. The flour from the peels and banana pulp requires dehydration to remove the moisture. Ontology is a set of concepts and categories in a subject area and includes food, nutrients, protein, process, pectin, antioxidants and ascorbic acid.

**Figure 3.**

*Banana Nutrition - Function and Processing Kinetics*

**3. Author network**

density of 3.4%.

document vectors. The co-occurrence terms in at least four sentences were converted to node adjacency matrix (**Figure 1b**) and imported into Gephi Graph Visualisation and Manipulation software version 0.02. Network statistics such as modularity class, degree centrality, betweenness and closeness centrality were estimated. Degree centrality is the central tendency of each node in the network. The more direct connects each term has, the more power it has in the network and so the more important it is. The betweenness centrality reflects the ability of a node to take control of other nodes communication and control resources in the network. Closeness centrality is the ability of a node not being controlled by other nodes and measures the closeness of a node to others in the network. The Latent Dirichlet Allocation (LDA) node which uses a machine learning for language toolkit (MALLET) topic modeling library was applied to extract relevant information from an unstructured text (**Figure 1c**).

The author network (**Figure 2**) is characterised by 113 nodes (researchers) and 217 edges indicating connectedness among the researchers. Although there are five groups in the author network, the groups are not well connected with network

**90**

**Figure 2.**

*Author network of banana sensory documents.*

*Chemical entities associated with banana sensory documents.*
